The Cast Iron Skillet Cookbook by Sharon Kramis
Author:Sharon Kramis [Kramis, Sharon]
Language: eng
Format: epub, mobi
ISBN: 978-1-57061-906-9
Publisher: Sasquatch Books
Published: 2013-10-28T16:00:00+00:00
NOTE: If you cannot find fresh kaffir lime leaves, you can substitute 2 teaspoons fresh lime juice.
pan-seared wild king salmon
with Dill Tartar Sauce
In the Pacific Northwest, we are fortunate to be able to get wild king salmon year-round, either fresh or expertly frozen at sea. Here is an easy way to cook it indoors for a fast dinner. Simply sear the salmon in the skillet and finish cooking it in the oven.
MAKES 4 SERVINGS
DILL TARTAR SAUCE
½ cup mayonnaise
⅓ cup finely diced dill pickle
⅓ cup finely diced red onion
1 tablespoon fresh lemon juice
1 teaspoon fresh dill, finely chopped
SALMON RUB
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup packed light brown sugar
2 teaspoons lemon zest
⅛ teaspoon paprika
4 (6-ounce) wild salmon fillets, 1 inch thick, skin removed
2 tablespoons extra-virgin olive oil
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